Dutch Recipes

The Dutch cuisine (county Holland) or Dutch cuisine is characterized by hearty and simple dishes, which do not differ very much from the German cuisine. For example, kale - Dutch Boerenkool (farmer's cabbage from "Boer" = farmer) is served in the well-known Stamppot dish, where other fresh vegetables can also be used. A smoked ham sausage, the Rookworst, is served with Stamppot or Sauerkraut. Other well-known stews are the Hutspot or the Dutch pea soup - Hollandse Erwtensoep. Dishes are also served with plenty of sauce. The Hollandaise sauce is mainly known in connection with asparagus, while in Holland it is also served with other dishes. Fresh fish and mussel dishes such as oysters or Zeeuwse mosselen - mussels Zeelander type, panharing or young matjes with onions and herrings also enrich the kitchen. The desserts are often rustic like the rice cake with apricots - Rijsttart, which is eaten hot or cold. Due to the colonial period, Malay and Indonesian influence can also be noticed in Dutch cuisine, for example in the rice dish Sub Gum. Holland is famous as "Käseland" (cheese country), and we immediately think of the Dutch Gouda. The number of varieties in Holland is rather small, while the total production is all the greater. The small shops where cheese is sold are impressive and where you can get countless degrees of ripeness from every type of cheese. For breakfast - ontbijt - either soft white bread with hagelslag - chocolate sprinkles - or other sweet topping such as peanut butter and cheese and sausage is eaten. You drink coffee or tea with it. Also in between a koppje koffie - cup of coffee or tea is drunk gladly. Already in the morning small pastries are served. Dutch permanent pastries and biscuits are even exported everywhere. The small baked poffertjes made from a kind of pancake dough sprinkled with icing sugar are also very tasty. Dinner is the main meal, with hot dishes and dessert like pudding.

Appel Flappen - Apple Bags
Appel Flappen - Apple Bags are a Dutch speciality. They taste best warm from the oven and have a particularly crispy crust. ...
Asparagus with hollandaise sauce
Asparagus with hollandaise sauce For asparagus with hollandaise sauce it is best to use very fresh organic eggs. Peel the asparagus thinly with the asparagus peeler and cut off any woody ends with a sharp kitchen knife. ...
Cheese croquettes
Cheese croquettes are called Kaas croquettes in Holland. For the dough melt butter in a pot. ...
Cocktail Royal Dutch
Cocktail Royal Dutch For the Cocktail Royal Dutch put ice cubes into a Cocktail Shaker. Cherry Brandy Kirsch Liqueur, Jenever, Noilly Prat and Maraschino Kirsch Liqueur pour over the ice and shake vigorously. ...
Dutch bacon pancake
Dutch bacon pancake is a traditional recipe from Holland. It's made from a yeast dough that tastes similar to pancakes. ...
Dutch macaroons
Dutch macaroons taste crispy and are easy to bake in advance. Separate two large eggs cleanly so that no egg yolk gets into the egg white, otherwise the egg white cannot be beaten stiffly. ...
Dutch peas soup
Dutch peas soup For Dutch peas soup - Hollandse Erwtensoep first put peas in a pot. Cover with water. ...
Dutch rice Meat
Dutch rice Meat is a hearty stew with pork neck. It is prepared with young Gouda, as it melts particularly well and tastes mild. ...
Frikandel
Frikandel For Frikandel first cut the turkey schnitzel into cubes. Turn the mincer through the fine slice of meat. ...

(C)opyright by Marions Kochbuch